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How to Make Khajur Imli Chutney (Date and Tamarind Sauce)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

khajur-imli-date-and-tamarind-chutney-recipe

Chutney is a dip that is commonly served with Indian snacks. India is famous for its wide variety of chutneys—sweet, salty, spicy, or sour—each made with different ingredients.

There are two main types of chutneys: sweet tamarind chutney and salty green chutney. Most Indian snacks and street foods are served with either of these two chutneys, or with a chutney that is based on one of these.

Today, we are preparing a sweet tamarind chutney that also includes dates, jaggery, and some basic spices. Jaggery is a natural sweetener that is healthier than sugar because it has all of its nutrients intact. Sugar, on the other hand, lacks any nutrient content.

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

Numerous servings

Ingredients

  • 200 grams khajur (dates), deseeded
  • 150 grams imli (tamarind), seedless
  • 150 grams gur (jaggery), crushed
  • 750 ml water
  • 2 tbsp roasted jeera (cumin seed) powder
  • 2 tbsp saunf (fennel seeds)
  • 2 tbsp saunth (ginger powder)
  • 1 tsp salt
  • 1 tsp red chili powder

Instructions

  1. Put the water in a steel pot and keep it on medium heat. Once the water is a bit hot, add the dates, tamarind, and jaggery.
  2. Stir until everything blends nicely, then reduce heat to low.
  3. Add all the spices and salt. Mix well. Cook the chutney until the dates and tamarind are soft. Stir frequently. In case the chutney feels too thick add some more water and cook for a few more minutes.
  4. Remove from the heat and allow the chutney to cool down.
  5. Blend the mixture in a blender until smooth.
  6. Now strain out the chutney in a colander. To make it easier, mash the ingredients so you get all the pulp out. Discard the pulp.
  7. Transfer the date tamarind chutney to an airtight freezer-safe jar and store in the freezer where it will keep well for at least 5 to 6 months.
  8. Use as needed.

Note

  • In case the chutney seems a bit too thick, add a little water to thin it out. Be careful to add only as much water as you need.
  • Always use a dry spoon to remove the chutney.

Khajur Imli (Date and Tamarind) Chutney Recipe

© 2018 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 18, 2018:

Dianne, you could give it a try. Thank you.

Dianna Mendez on November 16, 2018:

I do enjoy food recipes using dates. Looks like a good one for topping roasted beef.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 05, 2018:

Yes, it is, Peggy. Thank you for the visit.

Peggy Woods from Houston, Texas on November 02, 2018:

With all of the different flavorings, I bet that this is a really flavorful chutney. Thanks for your recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 02, 2018:

That's fine, Bill. Thanks for stopping by,

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 02, 2018:

Thank you Devika and do give your feedback once you make it.

Bill Holland from Olympia, WA on October 31, 2018:

I'm not a big fan of dates, I'm afraid. I might have to pass on this recipe. :)

Devika Primić from Dubrovnik, Croatia on October 31, 2018:

I rated 5 stars. An excellent recipe and would try this one.